Does roasting or other cooking reduce the healthfulness of vegetables and foods?

Does roasting or other cooking reduce the healthfulness of vegetables and foods?

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answers (3)

Answer 1
April, 2021

During heat treatment, "long" molecular compounds are torn, making food easier and better absorbed. But is it always more useful - let the experts add it)

Answer 2
April, 2021

Heat treatment affects the calorie content of vegetables, but does not affect the usefulness)
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Answer 3
April, 2021

If we take vitamin A, which, by and large, is all red vegetables: tomatoes, red peppers and, of course, carrots, then frying in oil only favors the absorption of this vitamin.

In theory, all fat-soluble vitamins are better absorbed this way, but for everyone else except A, this is not so biologically significant.

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